Scientific journal
Processes and Food Production Equipment
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164
About the issue
Publications
Partners















Rules for using information in the ITMO domain zone

Personal Data Processing Policy

2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

Rublev A.L., Zabodalova L.A.,, Eveleva V.V.

The results of studies of changes in rheological properties of yoghurt using complex lactated food additives.
Read the full article 


Keywords: yogurt, effective viscosity, shear stress, complex lactated food additives series «Dilaktin».

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2133
phone +7 (812) 480-02-72, e-mail: piapp@itmo.ru

Information 2006-2025, All rights reserved
Development by ITMO University © 2013
Яндекс.Метрика